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Old 04-16-2009, 08:14 PM   #1
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Default Rye-bock recipe

I'm planning the recipe for my first all-grain in a few weeks. I'm converting a recipe from extract to AG. I was hoping you guys would put some eyeballs on the result and let me know what you think. Any suggestions are definitely welcome.

I used Beersmith to convert the recipe then rounded the grain values up.

7.5lb Pale malt 2-row US
2.5lb Munich malt
1lb Flaked rye

1oz Cluster pellets (60 min)
1oz Hallertauer pellets (10 minutes)
1tsp Irish moss (10 minutes)
1tsp milled black peppercorns (0 minutes)
1tsp milled green peppercorns (0 minutes)

Beersmith claims 1.060 OG, but says the bock style OG is 1.064-1.072.

Thanks!

-Joe
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Old 04-16-2009, 08:21 PM   #2
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Needs more rye

A ProMash Recipe - #67 Mai-Rye Bock
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Old 04-16-2009, 08:40 PM   #3
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I was hoping to fit the mash into my 5gal Igloo, at least for the first few batches. I can up the rye and Munich this way and end up just fitting the tun:

6lb Pale malt 2-row US
2.5lb Munich malt
2.5lb Flaked rye

4 gallons + 1/2qt of water at 1.5qt/lb.

Or should I choose a lower grav recipe for a first go?

-Joe
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Old 05-09-2009, 08:29 PM   #4
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Quote:
Originally Posted by nostalgia View Post
6lb Pale malt 2-row US
2.5lb Munich malt
2.5lb Flaked rye
Any other input into this? I'm going to order ingredients tonight. I'm sure it'll make beer no matter what, but it'd be nice to have some idea if I'm in the ballpark for the style.

-Joe
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